1.Make roasted tomato chili relish. To make roasted tomato chili relish preheat oven to 200°C (180°C fan forced). Halve tomatoes, place, cut-side up, on lightly oiled baking sheet. Roast, uncovered, 30 minutes, chop tomato coarsely. Combine tomato with remaining relish ingredients in small saucepan, stirring over low heat until sugar dissolves, bring to a boil. Reduce heat, simmer, uncovered, 40 minutes or until thickened.
2.Sift flour, soda and paprika into medium bowl. Make well in center of flour mixture, gradually whisk in combined milk and eggs until batter is smooth. Stir corn, bell pepper, scallion and parsley into batter.
3.Heat large lightly oiled nonstick skillet, pour in ¼ cup batter, using spatula, spread batter to shape into a round. Cook 2 minutes each side or until fritter is lightly browned and cooked through. Remove from skillet, cover to keep warm. Repeat with remaining batter.
4.Serve corn fritters warm with roasted tomato chili relish.